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Shrimp Spring Rolls with Peanut Sauce

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Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 small carrot peeled and julienned
  • 1/2 cucumber peeled and julienned
  • 2 oz. cellophane noodles really thin rice noodles
  • 2 Tbsp cilantro chopped
  • 1 Tbsp mint chopped
  • 2 Tbsp basil chopped
  • 6 shrimp cooked, tails removed and cut in half through the middle
  • 6 rice paper rounds 8″ diameter
  • one recipe of peanut sauce below
Peanut Sauce:
  • 1/8 c. creamy peanut butter
  • 1 1/2 tsp hoisin sauce
  • 3/4 tsp soy sauce
  • 1 small garlic clove mashed into a paste
  • 1/4 tsp sriracha chili paste more for spicier sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp lime juice
  • 1-3 Tbsp hot water
  • 1 tsp crushed peanuts

Method
 

  1. In a bowl, pour boiling water over the cellophane noodles, let sit for 15 minutes, strain and cool.
  2. Once everything is prepared, fill a shallow bowl with warm water. One at a time, place a rice paper round in the warm water for about 5-10 seconds, until pliable, and lay it on a work surface. Place two shrimp halves in the middle, top with some cellophane noodles, carrots, cucumber and herbs, wrap like a burrito, cut in half and place on a plate.
  3. Continue to roll the spring rolls, one at at time, using 1/6 of the ingredients in each one.
  4. To make the peanut sauce, combine all ingredients and whisk in water until it reaches the desired consistency. I like mine a little thinner! Pour into a serving dish that’s easy for dipping or spooning sauce from and top with crushed peanuts and a squirt of sriracha if desired.
  5. Serve the spring rolls with peanut sauce.